Cold process oven stable fruit paste and method of making such paste

ABSTRACT

A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscous free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

The present patent application is a divisional of U.S. patentapplication Ser. No. 09/481,857 filed Jan. 12, 2000 which in turn is acontinuation of U.S. patent application Ser. No. 09/241,627 filed Feb.1, 1999, now abandoned, which in turn is a divisional of U.S. patentapplication Ser. No. 08/890,495 filed Jul. 9, 1997, now U.S. Pat. No.5,932,270 issued Aug. 3, 1999.

The present invention is directed to the art of producing a foodingredient or item which is used in producing a baked product, such as afruit filled bar or a fruit topped Danish roll and more particularly toa cold process, bake stable or oven stable fruit paste which can bestored for long periods of time, applied to a dough structure and thenbaked into a finished baked product.

The invention is particularly applicable for producing a fruit pastewhich is oven stable or baked stable to be used as an ingredient for abaked fruit product and it will be described with particular referencethereto; however, the invention is broader and may be used in someinstances to produce a paste or food ingredient which is based upon amore neutral flavoring constituent, such as chocolate or caramel.

INCORPORATION BY REFERENCE

An aspect of the present invention is the blending of two instant cornstarches and ultra rapidly dispersing this starch blend in a liquidphase or constituent having free water, so that the dispersion of theblend of instant starches is accomplished prior to the hydration of thestarches by the available free water of the liquid phase. To accomplishthis objective, in the invention, the blend of starches must be ultrarapidly dispersed within the liquid phase or component, which operation,in practice, is accomplished by use of a high speed blender of the typeused to introduce dry powder into a liquid phase. Such a blender isdisclosed in U.S. Pat. No. 3,606,270. This patent is incorporated byreference herein to illustrate the ultra rapid dispersion of the starchblend into the liquid phase of the food item prior to hydration of theseparate starches. The blender of this patent is the general type ofblender which is employed to accomplish one aspect of the presentinvention.

The present invention involves a blend of an instant granular modifiedcorn starch hydratable into a highly viscous free standing mass whenexposed to free water. This type of modified starch is sold under thetrademark MIRA-THIK by A.E. Staley Manufacturing Company of Decatur,Ill. A product sheet on this modified starch is incorporated byreference herein.

The invention uses a second corn starch which is an instant granularnatural corn starch hydratable by free water to form a resilient,colloidal gel structure. In practice the second starch is MIRA-GEL soldby A.E. Staley Manufacturing Company of Decatur, Ill. A product sheet ofthis natural starch is incorporated by reference herein.

In one preferred embodiment of the present invention two texture controlstarches are added to the stabilizing blend of cold starches. Inpractice BINASOL 15 is used to add smoothness to the resulting paste. Asecond texture control starch is sometimes used to create the pulpy typeof texture, such as found in Fig Newton bars. This texture controlstarch in practice is REDI-TEX. Both of these dry texture controlstarches, which are used in one embodiment of the invention, are sold byA.E. Staley Manufacturing Company of Decatur, Ill. and product sheetsfor these two texture control starches are also incorporated byreference herein.

In one aspect of the invention a colloidal grade of microcrystallinecellulose with a small amount of carboxymethyl cellulose, is used to addcoherency as well as to enhance the heat stability of the inventivepaste. In practice the cellulose is sold under the trademark AVICEL soldby F.M.C. Corporation. Contrary to normal use of this cellulose, theinvention masticates the needle shaped particles into ultra fineparticulates. A product sheet regarding this cellulose is alsoincorporated by reference herein.

A.E. Staley Manufacturing Company sells a number of cold processstarches for the food industry and a brochure of the various starchesavailable from A.E. Staley Manufacturing Company is incorporated byreference herein. The several product sheets do not form a part of thepresent invention although they do relate to constituents of the pasteconstructed in accordance with the present invention. They areincorporated by reference herein to define the types of constituentsused in practicing the preferred embodiment of the invention.

BACKGROUND OF INVENTION

Producers of fruit pastes and other bakery fillings normally manufacturethese pastes in a pumpable form using hot processing techniques. Suchtechniques are required especially for high solids pastes such as over60-65% solids. Most commercial fruit pastes are of the high solids type.To produce such pastes or fillings with a high solids content, thestandard technique involves heating the liquid phase and the resultingpaste for the purposes of stabilizing the filling or paste so that it isoven stable or bake stable for subsequent use in a baking environment.It has been conventional wisdom that such hot processing of fruit pasteto produce an oven stable or bake stable ingredient results in the bestquality and a product with a superior shelf life. However, the foodindustry has developed an alternative process for preparing food itemsknown as a cold process technology, which does not require the additionof any significant heat in manufacturing the end product. There areseveral obvious reasons why the food industry has attempted to employ acold process technology. The addition of heat to the process, in theform of steam or electricity, requires a substantial input of energy,which is expensive. In high solids materials, i.e. above 60-65% solids,heating of the product during processing requires a substantial amountof time. Thus, time necessary for producing the product, such as a foodpaste, is increased when using a hot processing technique. In addition,some food products, such as fruit paste used in bakery products losesome of their fresh taste characteristics by long time exposure to heatbefore the baking operation. Some products take on the characteristicsof a cooked fruit product, when a natural or uncooked physical propertyis required for the end product. Fruit pastes, and other food products,which have added flavoring and color pigmentation to enhance the tasteand appearance of the end product have these characteristics diminishedby using the hot processing technique. In most instances, fruit pastes,fillings and other similar products are to be stored and shipped forsubsequent use. Consequently, they must be cooled prior to packing andthen reconstituted to the desired characteristics of the fruit productat the bakery. This added process operation increases the processingtime and increases the equipment required for producing a bake stablefruit paste. When the paste is cooled subsequent to a hot processingoperation and prior to packing for storage and shipment, added time andequipment are required. This expense is not justified by enhancedcharacteristics of the paste.

There is an effort under way to produce fruit based paste for bakeryapplications using a cold process technology. Since the most importantfunction of the fruit paste produced by the cold process technology isthe bake stability of the paste, the cold process technology mustproduce a product that can withstand temperatures of a baking operationwithout negatively affecting the baked product. The cold processtechnology must be designed to control the spread of the filling orpaste as it is heated. In the past, it has been recognized that the ovenstability or bake stable characteristic of the fruit paste or filling isaffected by the stabilizer used in the paste or filling and the amountof solids in the paste or filling. The stabilizer for the high solidspaste or fillings, which could be used in the cold processingtechnology, was alginates. When using alginates for a stabilizer in thecold process technology, the fruit paste or filling formed into a gelwhich was somewhat chunky. This was especially true at high solidslevels. The gel matrix using an alginate inhibited heat transfer throughthe filling or paste to increase bake stability; however, alginate gelsdid have the limitation of being chunky and unable to exhibit a creamytexture or a controlled texture for the filling or paste. The finaltexture of the paste was not controllable and was always chunky. Indeed,the alginate gels could form properly in only acid environments, whichsomewhat limited the taste or flavor constituents which could be used inthe filling or paste. Such cold processes could not be used forchocolate or carmel which does not have the acid characteristics of afruit based filling or paste.

At this time the commercial cold process for fruit based fillings andpaste involves the use of alginate stabilizer, which forms a chunkyconstituency caused by a gel structure. Consequently, there can be nocontrol over the texture and consistency of the end product. Theconsistency and texture of the end product, when using cold processingfor a fruit filling or paste, is dictated by the alginate gelcharacteristics, which are not completely satisfactory even though theycan be used when the fruit filling is to be baked within the confines ofa dough structure. This prior fruit paste was used as the internalfilling for a fruit bar. There is no cold process that has the abilityto adjust the texture and consistency of a filling or paste that is bakestable at high solids content and that can be used for both acid andneutral pastes. Consequently, the cold process technology with itseconomic advantages, is seriously limited when applied to oven stable orbake stable fillings or paste used as fillings or toppings for bakedproducts, especially when the paste or filling must have a high solidscontent. Such high solids pastes have high corn syrup and high levels offruit and are normally used in quality baked products.

THE PRESENT INVENTION

There is a substantial need for an oven stable or bake stable filling orpaste produced by a cold process technology and allowing control of theconstituency and texture of the filling or paste while accommodatingboth high solids content and flavoring or taste agents with various pHlevels. The present invention relates to a cold process technology forproducing fruit based, bake stable, texture controlled filling or pastefor use in baked products. A filling or paste formed in accordance withthe present invention is capable of being formed by a cold processtechnology and produces a filling or paste with the desired smoothtexture, which paste is still bake stable.

In practice, bake stability of a paste or filling is tested by molding aselected volume of the filling or paste, approximately ten grams, into adisk which is approximately 8 mm in height and has a diameter of 36 mm.The disk of filling or paste is placed upon a metal sheet and the moldring forming the disk is removed. The sheet is heated to 400° F. in aconventional oven. The filling or paste on the metal sheet is heated forat least ten minutes. The molded disk is then measured with a caliper todetermine the amount of spread of the filling or paste after beingheated at 400° F. for ten minutes. The filling or paste constituted inaccordance with the present invention can be cold processed and stillmeet the stringent heat stability test by drooping less than 2-3%.Indeed, in most instances there is not perceptible spread or droop ofthe paste during this standard testing. A paste made in accordance withthe invention meets this test and allows control of the texture of thepaste or filling and use of various flavor agents. This is the advantageof the present invention. In addition, the bake stability is maintainedat high solids content, i.e. about 60-65%.

The bake stability and other characteristics of the present invention,such as controlling the texture and consistency of the paste or filling,is accomplished in the present invention by the use of two granularinstant starches, which starches do not require heat to be hydrated.They are set by exposure to free water. The two starches involve athickening starch and a gelling starch, which two starches are added tothe paste separately as a blend and are incorporated in various ratiosdependent upon the characteristics desired for the final paste.Consequently, by the use of the present invention, the two starches canbe adjusted to dictate the consistency and texture of the filling orpaste constructed in accordance with the present invention. Thethickening starch is a natural starch and the gel starch is a modifiedstarch. The critical aspect of the present invention is the use of thetwo instant corn starches, one having a thickening characteristic andthe other having a gelling characteristic, which starches can beadjusted to control physical characteristics of the final paste orfilling. The ratio of the starches is determined by the application andcharacteristics of the desired end product. It has been found that thesetwo starches must be dispersed within the liquid phase or liquidconstituent of the paste or filling prior to the time that the starchesare hydrated by free water. Otherwise, the end result does not give thetexture control and heat stability demanded by a filling or paste to beused as a bake stable food ingredient for a baked food product. Acharacteristic of the paste or filling constructed in accordance withthe cold process of the present invention is that the paste or filling,when using more gelling starch, can form a skin during the bakingprocess so that a roller or other equipment surface contacting theexposed paste or filling will not cause pick-up of paste. In addition,paste or filling constructed in accordance with the present invention ispumpable or can flow through a gravity depositor onto the bake productprior to the baking operation; however, the viscosity of the paste orfilling remains substantially constant during the heating process sothat the filling or paste does not spread during the baking operation.

In accordance with another aspect of the present invention,microcrystalline cellulose with a small amount of carboxymethylcellulose is added to the liquid phase after being particulated in ahigh speed, high shear mixer. This cellulose is masticated to a smallsize of strands less than one micron in length. By ultra fineparticulation of the cellulose, the cellulose can be evenly dispersedthroughout the liquid phase or liquid constituent of the filling orpaste during cold processing without affecting viscosity while the fibermaterial of the cellulose forms mechanical links in the mass of thefilling or paste. The cellulose also limits the heat transfer throughthe stable mass of filling or paste, without actually adding to theviscosity of the filling or paste. By highly particulating themicrocrystalline cellulose into ultra fine needle like particles andfully dispersing these small particles throughout the liquid phase ofthe filling or paste prior to ultra rapid dispersing of the starch blendstabilizer into the liquid phase, the ultra fine cellulose particlescreate a linking effect that does not increase the viscosity, but doesenhance firmness and the bake stability of the filling or pasteconstructed in accordance with the present invention.

Although the present invention has primary application for use with highsolids fillings or pastes, it has been found that the ultra rapiddispersion of the starch blend can be used for low solids fillings orpaste since the high speed dispersion of the starch blend is done beforethe large quantity of free water can set the separate starches. Theinvention is more applicable to pastes or fillings with over 65% solidssince these products have been the most difficult to produce in a smoothor creamy form while being oven stable or bake stable. If a higherviscosity is required for the paste or filling constructed in accordancewith the present invention, this paste or filling must still meet thestringent bake test as described above. This is accomplished byemploying the two separate instant cold starches forming an aspect ofthe present invention with other cold process starches. These additionalstarches add viscosity and/or texture to the paste or filling.

The present invention relates to the composition of a filling or paste,which composition is accomplished by a cold process technology. Theinvention involves the use of two instant starches, wherein one starchis a thickening starch and the other starch is a gelling starch. Thesetwo starches are formed into a dry blend at a ratio which determines theconsistency of the end product. This two starch blend is dispersedwithin the liquid phase or component of the filling or paste prior tothe time of hydrogenation of the individual instant starches. Thesubsequent setting of the dispersed blend produces a novel foodingredient. This food ingredient is produced by a cold processtechnology wherein the two starches are used as a dry component. Ofcourse, the two starches can be dispersed with a corn syrup which doesnot have free water available for hydrogenation. It has been determinedthat the use of low temperature corn syrup is preferred. The mix, orblend, of two starches is a dry, or substantially water free componentused in the cold process technology. If microcrystalline cellulose is tobe used to enhance the consistency of the product, this cellulose ismasticated in water under an extremely high shear for 4-5 minutes. Thisaction fractures the cellulose into ultra fine needle like particles,which are smaller than the normal particle size of dispersedmicrocrystalline cellulose. Since the microcrystalline cellulose isparticulated in water, the remaining liquid material to be used in thefilling or paste is added to the mixture of water and ultra finelydivided microcrystalline cellulose to produce a liquid phase orcomponent. This liquid phase is ultra rapidly combined with the dry, orsubstantially water free, blend of starches to produce a product whichis packed immediately to accomplish the bake stability propertyobtainable by practicing the present invention. The ultra rapidcombining of the dry, or substantially water free, starch blend and theliquid phase disperses the combined starch phase into the liquid phaseprior to setting of the separate starches. Dispersion of the starchesbefore the starch set produces bake stability in the end product as wellas desired physical characteristics for this product. The paste isdifferent than a paste which experiences setting of the starches priorto combining the starches with the liquid phase or during the time thestarches are being combined with the liquid phase. The paste or fillingconstructed in accordance with the present invention has a uniquecharacteristic. The gelled and set starches are hydrated after beingdispersed in the liquid phase and not before dispersion or duringdispersion. The novel characteristics of the paste are identifiable inthe end product and results in the advantages of a paste or fillingconstructed in accordance with the present invention.

The present invention involves a cold process, bake stable fruit pasteincluding a fruit, water, corn syrup and a stabilizer system comprisinga blend of a first instant granular corn starch hydratable into a highlyviscous free standing mass when exposed to free water and a secondinstant granular natural corn starch hydratable by free water to form aresilient, colloidal gel structure with the first and second starcheshydrated after being fully dispersed in the paste. By rapidly dispersingthe instant granular corn starches in the liquid phase of the pasteprior to hydration by the free water of the paste, a unique consistencyis obtained for the paste, which consistency is controllable by theratio of the first and second starches in the stabilizer blend. As anaspect of the invention, the second starch is the gelling starch of thestabilizer system is at least 10% of the total weight of the starchblend and preferably 10-40% of the total weight of the starch blend. Thenovel paste of the present invention can include a finely dividedmicrocrystalline cellulose. Finely divided indicates that it isparticulated drastically into small needle-like particles in the rangeof less than one micron. These particles control heat conduction throughthe paste, without causing a decrease in the viscosity of the paste asit is being heated during the baking operation. To increase the textureof the paste, the paste includes, a bulking agent, i.e. apple powder ordry fructose, such as KRYSTAR 300. A paste formulated in accordance withthe present invention has a smooth consistency that is adjusted bychanging the ratio of the thickening corn starch to the gelling cornstarch. In some food products, such as Fig Newton bars, the fruit pasteis modified by the inclusion of texture control cold process starches toadd a pulpy consistency to the novel paste.

A paste formulated in accordance with the present invention andprocessed by a cold process technology is first pumpable and can bepumped to a packing station. In the packing station the paste or fillingof the present invention is allowed to set. The starch blend in thepaste is dispersed evenly throughout the liquid phase of the paste andis combined as a dual starch stabilizing system prior to the setting ofthe paste. This procedure provides the unique characteristics obtainedby the present invention when using a cold process technology. A pasteutilizing the present invention will allow the paste to withstand 400°F. for ten minutes with less than 5% droop and preferably less than 1%droop. This property was heretofore obtainable only by hot processtechnology, especially when used for a variety of pH based compositionshaving a high solids content. These are properties of most bake stablefruit pastes used in baked products filled by, or covered with, a fruitbased food ingredient.

The invention can be defined as a cold process pumpable oven stable,fruit based food ingredient for use in producing a baked food itemwherein the ingredient has a solid content of at least 60% and a wateractivity of less than 0.7. The paste includes a fruit concentrate, acorn syrup sweetener, a free water containing component and astabilizing system to control the consistency, viscosity and mouth feelof the resulting paste after it is pumped and allowed to set. The setpaste can also be pumped onto or into a baked product prior to thebaking operation. The stabilizing system includes a blend of a firstinstant granular corn starch and at least 10% of a second instantgranular corn starch. The first corn starch is a modified cold waterthickening starch with moisture of less than 8% and a pH in the generalrange of 4.0-6.5. The starch is hydratable into a highly viscous freestanding mass when ultimately exposed to free water. The second starchis a natural cold water gelling starch with moisture of less than 8% anda pH in the general range of 4.0-6.5. This gelling starch is hydrated byfree water to form a resilient, colloidal gel structure. By combiningthese two starches into a stabilizing system for the bake stable fillingor paste, the consistency, flowability, viscosity and texture of thepaste can be controlled. This novel stabilizing system is activated byultra rapidly dissolving the instant starch blend in a liquid phasehaving free water at low temperatures before the starches areindividually hydrated by the free water. The stabilizing blend ofinstant corn starches sets up as a blend or starch combination in thefruit based mass serving as a matrix. The paste has a consistencydependent upon the ratio of the first and second starches in the starchblend stabilizing system. This is a novel concept not heretofore used inthe bake stable or oven stable food product industry.

The cold process food ingredient or paste can also include a colloidalcellulose mechanically divided at high shear to form ultra smallparticles so that the particles are evenly dispersed in the free watercontaining component of the food ingredient or paste. In practice, thiscolloidal cellulose is formed from a cellulose which is primarily amicrocrystalline cellulose (MCC) with a small amount of carboxymethylcellulose (CMC). In accordance with the invention, the cold processpumpable, oven stable fruit based ingredient or paste of the presentinvention involved dissolution of the starch blend stabilizer systeminto the liquid component of the paste or ingredient in a rapid processperformed in less than 60 seconds and preferably between 5-30 seconds.To obtain the desired results, the blend of instant starches is set bythe free water of the free water component in the paste or foodingredient after the starch blend stabilizing system is fully dispersedin the free water component of the paste or filling. After thedispersion of the stabilizer system in the paste or food ingredient, itis allowed to set to produce the novel food ingredient or paste of thepresent invention. This paste or food ingredient can be used for neutralacid flavoring agents, such as chocolate or caramel, and can be used forsolid content as low as about 40-50% solids; however, the preferredpaste food ingredient or filling is a fruit based acid formulation witha brix or solids content greater than about 65.

In accordance with another aspect of the present invention, there isprovided a cold process method of forming a food ingredient or paste,which method comprises the steps of providing a component low in freewater and including a blend of a first granular corn starch and at least10% of a second granular corn starch, wherein the first granular starchis a modified cold water thickening starch with moisture of less than 8%and pH in the general range of 4.0-6.5. This starch hydrates into ahighly viscous free standing mass when ultimately exposed to free water.The second starch of the blend is a natural cold water gelling starchwith moisture of less than 8% and pH in the range of 4.0-6.5. Thisstarch hydrates to form a resilient colloidal gel structure. Theinventive method involves maintaining the dry or low water componentisolated from reactive free water and providing a liquid componenthaving a sufficient free water to produce a food ingredient or pastewith at least 60% solids. The liquid component also includes a highsolid sweetener, a flavoring agent and a coloring agent. The dry orsubstantially water free component is blended into the liquid componentto form a homogeneous mass in less than 60 seconds and preferablybetween 5-30 seconds. Thereafter, this homogenous mass of unhydratedcombined starches is pumped into a holding station before the starchesof the stabilizing blend are set by the free water exposed to thestarches during the blending operation. Thereafter, the homogeneous massis allowed to set so the starches of the blend set up due to the freewater in the liquid component only after the starches are fullydissolved and dispersed in the liquid component to form the novel foodingredient or paste. By using this inventive method, an additional stepcan be provided wherein the ratio of the instant starches in thestabilizing system is adjusted to control the consistency of the foodingredient or paste produced by using the present invention. Inpractice, the food ingredient is a fruit puree; however, it can bechocolate or caramel, or other generally acid neutral food ingredient.The free water is controlled to create a water activity of less than0.70.

A primary object of the present invention is the provision of a methodand formulation, which method and formulation produce a bake stable foodingredient filling or paste by using a stabilizing system involving ablend of an instant modified corn starch hydratable into a thickeningmass, such as a pudding, and an instant natural corn starch hydratableinto a gelled colloidal structure. The method and formulation involvecontrolling the ratio of the two starches to give a desired consistency.The stabilizing system is dispersed in the food ingredient filling orpaste prior to the hydration of the individual starches. This methoduses a cold process technology and the formulation is prepared by a coldprocess technology to result in a novel food ingredient, filling orpaste that is oven stable and pumpable onto a baked product prior tobaking.

Another object of the present invention is the provision of a method andformulation, as defined above, which method and formulation not onlyuses cold process technology, but also results in a food ingredient,filling or paste that can be deposited onto a dough product prior tobaking and is maintained on the product, or in the product, during thebaking process without losing its shape, consistency or texture.

Yet another object of the present invention is the provision of a methodand formulation, as defined above, which method and formulation isuseful for producing a fruit based food ingredient, filling and/or pastewhich is oven stable, has a high solids content and has a low wateractivity.

Still a further object of the present invention is the provision of amethod and formulation, as defined above, which method and formulationresults in a product which can have an adjustable consistency. Theformulation can be modified by solid flavoring agents, color agents,bulking agents and related constituents to modify the end result so longas the novel stabilizing system is maintained.

Another object of the present invention is the provision of a method andformulation, as defined above, which method and formulation produces abake stable food ingredient, filling or paste that is less expensive andhas physical characteristics at least equal to a hot process technologystable food ingredient.

Another object of the invention is the provision of a method andformulation, as described above, which method and formulation produces asmooth or creamy paste with an adjustable consistency and is bake stableeven at high solids content.

These and other objects and advantages will become apparent from thefollowing description taken together with the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic side view with a partially enlarged areaillustrating schematically a heat test disk of the prior art to whichthe present invention is directed;

FIG. 2 is a view similar to FIG. 1 schematically illustrating a conceptof the preferred embodiment of the present invention;

FIG. 3 is an enlarged schematic view of an aspect of the final pasteproduced by the present invention;

FIG. 4 is a schematic representation of the dry, or substantially waterfree, component used in formulating a paste in accordance with thepresent invention;

FIG. 5 is a schematic representation of the liquid phase or componentwith finely divided cellulose particles used in formulating a paste inaccordance with the present invention;

FIG. 6 is a schematic representation of a rapid dispersion of the dry,or substantially water free, component of FIG. 4 and the liquid phase orcomponent of FIG. 5 in accordance with an aspect of the presentinvention;

FIG. 7 is a schematic representation of the resulting paste, filling orfood ingredient of the present invention after the stabilizing system ofthe invention has been hydrated after rapid phase dispersion, asschematically represented in FIG. 6;

FIG. 8 is a combined block diagram and flow chart illustrating thepreferred embodiment of the method used to produce the structure asschematically illustrated in FIGS. 1-7;

FIG. 9 is a side elevational, partially cross sectioned view of theblender used to ultra rapidly combine the dry component of FIG. 4 withthe liquid component of FIG. 5 to produce the mixture of FIG. 6 by useof the method of the present invention;

FIG. 10 is a graph representing the maximum time for blending the drycomponent and liquid component when using the method and making theformulation of the present invention;

FIG. 11 is a flow chart and block diagram disclosing the method used inproducing a food ingredient, filling and/or paste in accordance with thepresent invention including a cellulose component;

FIG. 12 is a flow chart and block diagram illustrating furtherprocessing of the food ingredient, filling and/or paste produced byusing the method disclosed in FIG. 11;

FIG. 13 is a flow chart and block diagram illustrating a method forproducing a food ingredient, filling or paste in accordance with thepresent invention which differs from the flow chart and block diagram ofFIG. 11 because the formulation does not include a cellulose component;

FIG. 14 is a flow chart and block diagram disclosing a method forproducing a food ingredient, filling or paste in accordance with thepresent invention, wherein the stabilizing system is liquefied, butwithout a substantial amount of free water; and,

FIG. 15 is a side elevational, partially cross sectional viewschematically illustrating a static mixer of the type employed in themethod disclosed in FIG. 14.

PREFERRED EMBODIMENT

Referring now to the drawings, wherein the showings are for the purposeof illustrating preferred embodiments of the invention only and not forthe purpose of limiting same, FIG. 1 shows a heat test disk A of priorfruit paste or filling which uses a gelled structure, as illustrated inenlarged area 10, and schematically represented as discrete gelparticles 12. In the past, the paste was produced by a starch gel, oralginate gel, having individual particles 12 of gel solidified afterhydration during the mixing process. When the gel component was used, itwas standard practice to use a hot process technology for creating bakestability of test disk A. In using a cold process technology, as usedwith an alginate, the gel was set up into a chunky mass. Thus, disk A ofthe prior art either employed a hot process technology or used a gelthat had a somewhat rigid consistency as represented by particles 12, toobtain bake stability. The test disk was subjected to a temperature ofapproximately 400° F. for ten minutes to determine its heat stability.To assure that disk A does not droop, substantially, represented byarrow L, when subjected to such high temperatures for high solids paste,a hot process technology was used. To allow cold processing a relativelyrigid gelling system such as an alginate gel was used. Both of thesemethods had limitations as previously discussed. There is no procedurefor using cold process technology to obtain a creamy or a texturecontrollable or consistency controllable food ingredient, filling orpaste. Introduction of heat energy into disk A during testing isrepresented by arrows H. When cold process technology was used, thesolids content had to be reduced to below 50% to allow pumping and useof the paste with gel particle 12. High solids in the food ingredientusing rigid gel particles 12 resulted in a paste structure which wasrigid, chunky and difficult to control.

Referring now to FIGS. 2, a test disk B is a paste formulated andproduced by the method of the present invention. The structure of thepresent invention is illustrated in the enlarged area 22, wherein thestabilizing system includes starches S1 and S2 in a liquid matrixincluding, in this embodiment, finely divided particles C ofmicrocrystalline cellulose. In FIG. 3 the separate and distinct starchesS1 and S2 are hydrated, as indicated by the connecting lines, into acongealed mass with a consistency and physical characteristic controlledby both starches. Particles 12 in FIG. 1 are discrete gel particleswhich form independently and are not dependant upon the sequence or timeof gelling. If particles 12 were formed by two gelling agents, the twoagents would be gelled independent of each other. Contrary to the priorgelling structure of FIG. 1, starches S1 and S2 are dispersed in theliquid phase which includes the cellulose particles C before hydration.In accordance with the invention, as described later, the combination ofa dispersed blend of starches S1, S2 in the liquid phase or component ofpaste 20 before setting allows the paste to have a control consistencyand texture based upon the ratio of the two starches. The pastemaintains bake stability whereby disk B can withstand 400° F.temperature for ten minutes without any substantial drooping representedby arrow L. In FIG. 3, the gel particles S2 are combined with thickeningparticles S1. Heat is transferred between ultra fine particle C ofcellulose to assisting heat stability.

As will be described later, a component (A) of the paste 20 is a drycomponent, or a liquid component with substantially free water.Component (A) includes a blend of stabilizing starches. Starch S1 and isan instant granular modified corn starch which is cold water thickenedand has a moisture of less than 8% and a pH in the general range of4.0-6.5. In practice this first cold process starch is MIRA-THIK sold byA.E. Staley Manufacturing Company of Decatur, Ill. The second starch, S2is a granular corn starch which is a natural cold water gelling starchhaving moisture less than 8% and a pH in the general range of 4.0-6.5.The first starch S1 hydrates into a highly viscous free standing masswhen ultimately exposed to free water, which free water which is notavailable in component (A) as schematically illustrated in FIG. 4.Starch S2 gels into a resilient, colloidal gel structure when subjectedto free water which is not available in component A. The stabilizingsystem involves the combined use of both a thickening corn starch S1 anda gelling corn starch S2. Use of two starches allows adjustment of thetexture and consistency by the ratio of these starches. In practice,starch S2 is at least 10% of the total blend of the two starches.Preferably the ratio is between 10-40% of starch S2 and the total blendof starches S1, S2. When using these two starches, hydration occurs whencombining the component (A) with component (B) which includes the finelydivided microcrystalline cellulose C, as schematically represented inFIG. 5. Component (A) is the liquid phase of the paste 20 and containsmost of the liquid constituents. Component (A) includes of the dryconstituents. Liquid component (B) has sufficient free water toultimately create a solids content, when combined with component (A), inthe general range of 65-85%. At this high solids content, the presentinvention produces a paste 20 which is still controllable, pumpable andsmooth without sacrificing bake stability because of the use of twostarches and how they are processed. It has been found in developing thepresent invention that a lower solids content can produce a creamysmooth paste 20; however, the paste tends to set up more rapidly andcreates more process time limitations. The mixing must be done in lessthan 10-20 seconds to assure full dispersion of component (A) intoliquid component (B). The starches forming the stabilizing system of thepaste will be hydrated rapidly to create the stabilizing structure ofthe paste because of the abundance of free water.

In FIG. 6 there is a schematic representation a mass combining component(A) and component (B). This mass is formed before starches S1 and S2set. Component (A) is fully dispersed in liquid component (B) before atime x, which in practice, is less than 60 seconds. By fully dispersingand distributing starches S1 and S2 into liquid phase (B) beforehydration of S1 and S2, the inventive aspects of the present inventionare obtained. Starches S1, S2 are set up by hydration after they havebeen fully dispersed within the liquid component (B), as schematicallyillustrated in FIG. 7. In accordance with the present invention, thestabilizing system is a blend of instant corn starches, one being athickening starch and the other being a gelling starch. Use of thesestarches as the stabilizing system results in a stable pumpable, freelyworkable paste 20, so long as the stabilizing system is isolated from asubstantial amount of free water until it has been fully dispersed in aliquid phase (B). Hydration must occur after dispersion of thestabilizing system in the mass of paste 20.

Production of paste 20 is accomplished by the method and procedure setforth in FIG. 8, wherein a mixer 100 receives the starch blend includingdry starches S1, S2 together with apple powder and other dryingredients, such as dry fructose corn syrup. These dry elements aremixed by mixer 100 to form a substantially dry component free of water.If other dry starches are to be used in the formulation to produce paste20, they are added to mixer 100. Gravimetric feeder 102 feeds the drycomponent at a rate determined by control 104 from an appropriatemicroprocessor control unit. In this manner, a desired amount of drycomponent (A) is fed through outlet 106 from feeder 102. Feeder 102 is astandard gravimetric feeder having an auger rotated at the speeddetermined by the signal on control line 104. The process disclosed inFIG. 8 is continuous, whereby the amount of dry component (A) directedto outlet 106 controls the ratio of component (A) to component (B).Liquid phase or component (B) is produced by introducingmicrocrystalline cellulose C into a high shear mixer 110. Water is addedto the mixer and the high shear mixer is operated between 2-5 minutes athigh speed to drastically masticate cellulose C producing extremely fineneedle like particles with a size of less than one micron. Aftercellulose C is particulated into small particles, a delay unit 112introduces the other liquids into mixer 110. These other liquids involvefruit puree, flavoring agents, coloring agents, salts, acids,preservatives and liquid sweeteners. If chocolate or caramel is to beused, instead of fruit puree, this substance is introduced in the mixer110 after a time delay, represented as unit 112. A time delay isnecessary to allow rapid high shear particulation or mastication ofcellulose C before the other liquids forming component (A) areintroduced into the cellulose/water solution in mixer 110. Pump 114pumps the contents of mixer 110 to a holding tank 120 having a slowpaddle for mixing the liquid phase. From holding tank 120 the liquidphase (B) is fed through a mass flow meter 130 to a second pump 10 132.In practice, two high shear mixers 110 are used so that one batch of theliquid component (B) is produced and deposited in holding tank 120 whileanother batch is being prepared. Of course, if the holding tank hassufficient capacity it is possible to use only a single high shearmixer. Pump 132 has an inlet 132 a for receiving liquid component (B)from holding tank 120 as it is directed to outlet 122 and through flowmeter 130. Outlet 132 b directs component (B) at a rate determined bythe velocity of motor 134, which is controlled by an error amplifier 140having a first input 140 a with a signal determined by the actual flowthrough meter 130. A set point, or desired flow, is provided by amicroprocessor as a signal in input 140 b of error amplifier 140. Theoutlet of the error amplifier controls the velocity of motor 134 and,thus, the speed of the pump 132 so the flow from outlet 132 b iscoordinated with the flow of component (A) in output line 106.

These two components (A) and (B) are directed simultaneously andcontinuously to an ultra high speed blender 150 of the typeschematically illustrated in FIG. 9 and shown in more detail in U.S.Pat. No. 3,606,270 incorporated by reference herein. Ultra high speedblender 150 disperses the dry component (A) into the liquid phase orcomponent (B) before the free water in component (B) has time to set upthe starch blend from mixer 100. The invention involves the rapiddispersion of component (A) in liquid component (B) before the starchblend can be hydrated. Thus, it is necessary to maintain a low watercontent in mixer 100 so component (A) remains dry, or at leastsubstantially free of available water for hydrating starches S1 and S2forming the starch blend stabilizing system. The mixed material, shownin FIG. 6 is pumped through line 152 to a packing station 160, where thepaste is ultimately finalized by setting of starches S1, S2 after a fulland thorough dispersion of the blend of starches of component (A) in theliquid phase or component (B). Ultra high speed blender 150, as shown inFIG. 9, includes a hopper 200 to receive the dry component (A).Butterfly valve 202 controls the flow of dry component (A) to outlet204. Liquid phase or component (B) is introduced through inlet 210 intoan annulus or passage 212. In this manner, dry component (A) is directedtogether with liquid component (B) to a rapidly rotating impeller 220driven by a motor 222. The two components are immediately forcedoutwardly through a fine mesh screen 224 into a pressurized outlet 226connected to line 152, as shown in FIG. 8. The ultra rapid mixer 150 isa “Tri-Blender” that disperses the powder or dry component (A) into theliquid component (B) at a high speed. In accordance with the invention,as illustrated in FIG. 10, the dispersion occurs in less than about 60seconds. In practice, the dispersion step is accomplished inapproximately 5-10 seconds. The preferred time of rapid dispersion is10-30 seconds. As shown in the graph of FIG. 10, as the solids contentincreases, a slower dispersion rate can be used. This is due to the factthat there is less available or free water at the higher levels ofsolids. Starches S1 and S2 set up slower at higher solids levels. Thepresent invention is particularly applicable for use in solids between60-90%. At 60%, the maximum time for dispersion of the starch blend ofcomponent (A) into the liquid phase or component (B) is 30 seconds. Thedispersion must be rapid. Dispersion at all solids content should beless than 60 seconds, and preferably less than 30 seconds. By rapiddispersion, as taught by the curve in FIG. 10, the blend of instant coldprocess starches S1, S2 can be used to produce a controlled consistencyand bake stable paste 20. Examples of the present invention and othermodifications of the invention will now be explained.

EXAMPLE I

INGREDIENT WT (gms) % SOLIDS % SOLIDS/MIX Water 82.71 0 0 StrawberryPuree 27.20 29 0.78 Glycerin 52.50 99 5.22 Sodium Citrate 3.00 100 0.30Color WJ Red 40 0.40 100 0.04 Dustmaster 7704 Carmel Coloring 3.00 650.20 Sethness-Oz AP-100 Avicel XP 3269 N 5.00 100 0.50 StrawberryWonf-Drag 6.00 54 0.32 9/70P039 Strawberry Wonf-Met 1.00 64 0.06 MC-2722Sodium Benzoate 0.50 100 0.05 Potassium Sorbate 0.50 100 0.05 (Granular)Isosweet Corn Syrup 80% 638.69 89 51.10 Krystar 300 50.00 100 5.00 CryFructose Salt 3.00 100 0.30 Citric Acid 4.00 100 0.40 Apple Powder 20Mesh 20.00 97 1.94 MIRA-THIK 468 22.50 95 2.14 MIRA GEL 463 10.00 950.95 BINASOL 15 30.00 96 2.85 REDI-TEX 40.00 95 3.80 TOTAL 1000.00 76.00

Example I is a strawberry bar filling, formulated and processedaccording to the present invention. FIG. 11 generally illustrates theprocess used in formulating Example I. The paste 20 which is produced inaccordance with Example I includes glycerin, which is a humectant, andsodium citrate, which is a pH buffer. Liquid coloring agents areintroduced into liquid component (B). The MCC/CMC component ismicrocrystalline cellulose sold as AVICEL by F.M.C. Corporation. Sodiumcitrate and potassium sorbet are preservatives. The fructose is a dryform of sweetener. Citric acid is added to control taste, especiallytartness. Apple powder is a bulking agent to produce bulk fiber, thuscontrolling texture. MIRA-THIK and MYRA-GEL are cold processed cornstarches forming the blend constituting the stabilizing system employedin the present invention. BINASOL 15 and REDI-TEX control the texture ofthe paste 20. Referring now to FIG. 11, the procedure for forming paste20 in accordance with Example I is illustrated. The water and cellulose(MCC/CMC) is added with a slight amount of liquid sweetener Isosweet.Cellulose and water are mixed for 2-5 minutes in extremely high shear toparticulate the cellulose into small particles, generally less than onemicron. This mixing operation continues until there is a fine dispersionof cellulose. Thereafter, fruit puree, liquid sweetener, humectant,flavors, colors, salts, acids and preservatives are combined with thehighly particulated cellulose. The high shear operation continues in ahigh shear mixer 110, as shown in FIG. 8. Liquid component (B) mayemploy cocoa, instead of fruit puree if a chocolate taste is desired.Component (B) is slowly mixed in holding tank 120 and then passedthrough flow meter 130 to the ultra high speed blender 150. Starchblend, apple powder and dry fructose are combined in mixer 100, fedthrough the gravimetric feeder 102 into ultra high speed blender 150,where dry component (A) is rapidly dispersed in liquid component (B) toproduce an unset, non-hydrated mixture of the two components, asrepresented in FIG. 6. Output line 152 of blender 150 is used to pump amixture with starches S1, S2 dispersed in the liquid phase to packingstation 160. In FIG. 12, packing station 160 allows starches S1, S2 toset as a combined starch matrix to the stabilizing system of paste 20.Paste 20 is stirred by dispenser 250 at the bakery. Paste 20 is pumpableand can be applied by applicator 252 onto a dough product D forsubsequent baking. Some of the liquid sweetener (Isosweet) can be addedwith the cellulose for dispersing the cellulose in the water, as shownin FIG. 11. Since the starch, with fructose added tends to thicken, itis not held for a substantial time. The cellulose is approximately0.3%-6.0% of the initial water/cellulose mixture, which is ultimatelymixed at high shear for 2-5 minutes. The liquid sweetener is added tothe water/cellulose solution as needed to provide an even dispersion ofthe cellulose in the water. The set up of starches S1, S2 in packingstation 160 is generally at room temperature and it is stored in theset-up condition until transported to the bakery for use. Rapiddispersion of dry component (A) into the liquid component (B) is acritical aspect of the invention.

EXAMPLE II

INGREDIENT WT (gms) % SOLIDS % SOLID/MIX Water 65.6 0 0 Isosweet Corn676.74 80 54.14 Syrup 80% Glycerin 30.00 99 2.98 Cocoa-Dezaan 41.67 974.04 D-21-S Neto Corn Syrup (Karo) 120.00 81 9.69 Titanium Dioxide 3.0050 .15 (Liquid) Salt 3.00 100 .30 Modified Instant 50.00 95 4.75Granular Starch (Thickening) (MIRA-THIK 468 Natural Instant 10.00 950.95 Granular Starch (Gelling) MIRAGEL 463 Total 1000.00 77

Example II is a chocolate base paste having a solids content of 77% andusing a thickening starch and a gelling starch in accordance with thepresent invention. In this example, there is no cellulose to increasecohesion of the paste and the bake stability of the paste. This exampleproduces a paste for use inside a cookie bar. The high solids contentdecreases the tendency for water to migrate into the baked product. Thetitanium dioxide adds color and there is a substantially greater amountof the thickening corn starch, than gelling starch. This produces apudding type stabilized paste. The consistency of the paste 20 iscontrolled by the ratio of the gelling starch to the filling starch.However, these starches must still be processed in accordance with thepresent invention so that there is full dispersion of the starches inthe liquid phase or component (B) prior to hydration of the starches bythe available free water. FIG. 13 illustrates the process used inproducing a filling, paste or other food ingredient as represented byExample II. This method differs from the method in FIG. 11. The highshear mixing step does not include premixing and prior particulation ofcellulose in water. Liquid component (B) includes the water, sweetener,humectant, flavors, colors, a pH control agent and preservatives, witheither a fruit puree or a chocolate or caramel flavor constituent.Example II is used for producing a chocolate paste. In FIG. 13, theliquid component (B) has a brix of between 50-60. In mixer 100, drystarches, apple powder and possibly dry fructose are combined to producea component (A) with a solids content of approaching 100%. Thesecomponents (A) and (B) are mixed to produce a final paste having thedesired solids content. The rapid blending step effected by blender 150produces a paste pumped through outlet 152 to packing station 160.

Referring again to Example I, an alternative method of producing a fruitpaste is shown in FIG. 14. Components (A)′ and (B) are both liquidphases. The ultra high speed blender 150 is replaced with a staticblender 300, schematically illustrated in FIG. 15. By the methoddisclosed in FIG. 14, component (B) is formed in accordance with thecold process technology shown in FIG. 11. Liquid component (B) has abrix of 40-50. To convert dry component (A) into a liquid phase, theliquid sweetener used in the liquid phase is now combined with the drystarches, as indicated in block 310. Since the corn syrup liquidsweetener is liquid, the starch blend, apple powder and fructose isconverted to a liquid phase, (A)′. Isosweet contains 80% solids;therefore, there is free water a slight amount of free water introducedinto block 310 in the form of corn syrup. To counteract the effect ofthe free water from the liquid corn syrup, a humectant in the form ofglycerin is added. In this manner, there is substantially no free waterin block 310 to cause the dry starches to set up or hydrogenateprematurely. Consequently, the liquid phase (A)′ from block 310 is stillsubstantially free of water and is fed by an appropriate liquid feedingdevice 312 to the static mixer 300. Combining the low brix component (B)with the high brix component (A)′ produces a high solids content to theoutlet 320 of static mixer 300. A variety of static mixers could beused; however, representative static mixer is illustrated in FIG. 15.Liquid phases (A)′ and (B) are introduced through inlet 322, 324,respectively. Valves 330 and 332 control the ratio of components (A)′and (B). The two components are maintained separately from each otheruntil mixing at area 340. A plurality of axially spaced baffles 350rapidly mix the components (A)′ and (B) in the same manner as the rapiddispersion occurred in blender 150. The use of two liquid componentsallows continuous processing of this novel paste. A liquid phase for thestarches is used only for pastes having a high solids content. As shownin FIG. 10, a slightly longer time is allowed for even dispersion of thestarches in the paste before the starches are set. The method disclosedin FIGS. 14 and 15 is not the preferred method for practicing thepresent invention but is illustrated for the purposes of representing analternative procedure for maintaining the starches in an inactivecondition prior to rapid mixing with liquid phase (B).

Having thus defined the invention, the following is claimed:
 1. A coldprocess method of forming a food ingredient, said method comprising thesteps of: (a) providing a dry component low in free water and includinga blend of a first starch and 10-40% of a second starch, said firststarch including a modified cold water thickening starch with a moisturecontent of less than 8%, an acidic pH and hydratable into a highlyviscous, free standing mass when exposed to free water, said secondstarch including a natural cold water gelling starch with a moisturecontent of less than 8%, an acidic pH and hydratable by free water toform a resilient, colloidal gel structure; (b) providing a liquidcomponent having sufficient free water to substantially completelyhydrate said starches in said starch component; (c) maintaining said drycomponent substantially isolated from said free water to substantiallyinhibit hydration of said first and second starch prior to blending saiddry component with said liquid component; (d) rapidly blending said drycomponent and said liquid component to form a homogenous mass; and (e)removing said homogeneous mass from said blending step prior to at leastone of said first and second starches being substantially completelyhydrated by said free water.
 2. The method as defined in claim 1,including the step of pumping said homogeneous mass to a holding stationbefore the starches of said blend are set by said free water.
 3. Themethod as defined in claim 1, including the step of allowing saidstarches of said blend to set up as a matrix of said two starches havinga consistency dependent upon the ratio of said and first and secondstarches in said holding station to form said food ingredient.
 4. Themethod as defined in claim 1, wherein said food ingredient includes amajority of solids.
 5. The method as defined in claim 1, wherein saidfood ingredient includes an additive selected from the group consistingof a sweetener, a coloring agent, a flavoring agent, a humectant, anacid, a pH buffer, a preservative, and mixtures thereof.
 6. The methodas defined in claim 5, wherein said flavoring agent includes fruit,chocolate, cocoa, caramel, and mixtures thereof.
 7. The method asdefined in claim 1, wherein said rapid blending occurs in less thanabout 60 seconds.
 8. The method as defined in claim 1, including thestep of controlling the water content of said food ingredient such thatthe water activity is less than 0.7.
 9. The method as defined in claim8, wherein the step of controlling the water content of said foodingredient includes the use of a humectant.
 10. The method as defined inclaim 1, including the step of adjusting the ratio of said first andsecond starches to control the consistency of said food ingredient. 11.The method as defined in claim 1, wherein said dry component includesfructose syrup.
 12. The method as defined in claim 1, wherein said drycomponent includes a bulking agent.
 13. The method as defined in claim12, wherein said bulking agent includes dry fructose, apple powder andmixtures thereof.
 14. The method as defined in claim 1, wherein said drycompound includes a heat stabilizer, said heat stabilizer includingcarboxymethyl cellulose.
 15. The method as defined in claim 1, whereinsaid liquid component includes a cellulose gel.
 16. The method asdefined in claim 15, wherein said cellulose gel includesmicrocrystalline cellulose.
 17. The method as defined in claim 16,wherein said strands of microcrystalline cellulose are substantiallyevenly dispersed in said homogenous mass.
 18. The method as defined inclaim 17, including the step of shear mixing said microcrystallinecellulose to reduce the size of the majority of the strands ofmicrocrystalline cellulose to less than about one micron.
 19. The methodas defined in claim 1, wherein said first starch and said second starchare corn starches.
 20. The method as defined in claim 1, wherein saidliquid component having a brix of at least
 40. 21. The method as definedin claim 1, wherein said second starch constitutes 10-40 weight percentof said dry component.
 22. The method as defined in claim 1, whereinsaid food ingredient includes over 0.95 weight percent starch.
 23. Themethod as defined in claim 22, wherein said food ingredient includes atleast 5.7 weight percent starch.
 24. A cold process method of forming afood ingredient, said method comprising the steps of: (a) providing adry component low in free water and including a starch system whichincludes a first starch and up to 40% a second starch, said first starchincluding a modified cold water thickening starch with a moisturecontent of less than 8%, an acidic pH and hydratable into a highlyviscous, free standing mass when exposed to free water, said secondstarch including a natural cold water gelling starch with a moisturecontent of less than 8%, an acidic pH and hydratable by free water toform a resilient, colloidal gel structure; (b) providing a liquidcomponent having sufficient free water to substantially completelyhydrate said starches in said starch system; (c) maintaining said starchsystem substantially isolated from said free water to substantiallyinhibit hydration of said starches prior to blending said dry componentwith said liquid component; (d) rapidly blending said starch system andsaid liquid component to form a homogenous mass; and (e) removing saidhomogeneous mass from said blending step to form a food ingredienthaving a solids content of at least about 40%, at least 10% water and atleast 5.7% of a starch.
 25. The method as defined in claim 24, whereinsaid food ingredient includes a flavoring agent; a sweetener; and havinga water activity of less than 0.7.
 26. The method as defined in claim25, wherein said flavoring agent includes fruit, chocolate, cocoa,caramel, and mixtures thereof.
 27. The method as defined in claim 24,wherein said food ingredient includes at least 51.1% sweetener.
 28. Themethod as defined in claim 27, wherein said second starch constitutes10-40 weight percent of said starch system.
 29. The method as defined inclaim 24, wherein said sweetener includes fructose corn syrup.
 30. Themethod as defined in claim 24, wherein said food ingredient includescellulose gel.
 31. The method as defined in claim 30, wherein said foodingredient includes no less than 0.5% cellulose gel, said cellulose gelincluding strands of microcrystalline cellulose.
 32. The method asdefined in claim 31, including the step of shear mixing saidmicrocrystalline cellulose to reduce the size of the majority of thestrands of microcrystalline cellulose to less than about one micron. 33.The method as defined in claim 24, wherein said food ingredient includesabout 60-90 weight percent solids.
 34. The method as defined in claim24, wherein said food ingredient includes a bulking agent, said bulkingagent includes dry fructose, apple powder and mixtures thereof.
 35. Themethod as defined in claim 24, wherein said food ingredient includes aheat stabilizer, said heat stabilizer including carboxymethyl cellulose.36. The method as defined in claim 24, wherein said food ingredientincludes an additive selected from the group consisting of a sweetener,a coloring agent, a flavoring agent, a humectant, an acid, a pH buffer,a preservative, and mixtures thereof.
 37. The method as defined in claim24, including the step of pumping said homogeneous mass to a holdingstation before the starches of said blend are set by said free water.38. The method as defined in claim 37, including the step of allowingsaid starches of said blend to set up as a matrix of said two starcheshaving a consistency dependent upon the ratio of said and first andsecond starches in said holding station to form said food ingredient.39. The method as defined in claim 24, wherein said rapid blendingoccurs in less than about 60 seconds.
 40. The method as defined in claim24, including the step of adjusting the ratio of said first and secondstarches to control the consistency of said food ingredient.
 41. Themethod as defined in claim 24, wherein said food ingredient includes aheat stabilizer, said heat stabilizer including carboxymethyl cellulose.42. The method as defined in claim 24, wherein said starch systemincludes corn starches.
 43. A cold process method of forming a pumpable,oven stable food ingredient for use in providing a baked food item, saidmethod comprising the steps of: (a) providing a starch component low infree water and including at least 2.14 weight percent of a granularstarch, said granular starch being a modified cold water thickeningstarch with an initial moisture content of less than 8%, an acidic pHand hydratable into a highly viscous, free standing mass when exposed tofree water; (b) providing a liquid component having sufficient freewater to substantially completely hydrate said starch component; (c)providing at least 0.5 weight percent cellulose gel, said cellulose gelincluding strands of microcrystalline cellulose; (d) providing at least51.1 weight percent sweetener; (e) providing a flavoring agent, saidflavoring agent including an agent selected from the group consisting ofa fruit, chocolate, cocoa, caramel, and mixtures thereof; (f) rapidlyblending said cellulose gel, said liquid component and said sweetenerfor a sufficient time to form a substantially homogeneous mixture and tocause at least a majority of said cellulose gel strands to have a sizeof less than about one micron, said homogeneous mixture including amajority of solids; and (g) mixing said starch component and saidflavoring agent with said substantially homogeneous mixture tocompletely hydrate said starch component to form a mixture having awater activity of less than 0.7, a pH of less than 7, and a solidscontent of at least about 60 percent.
 44. The method as defined in claim43, wherein said first starch includes MIRA-THIK.
 45. The method asdefined in claim 44, wherein said starch component includes 10-40% of asecond starch, said second starch including a natural cold water gellingstarch with a moisture content of less than 8%, an acidic pH andhydratable by free water to form a resilient, colloidal gel structure.46. The method as defined in claim 45, wherein said first starchincludes MIRA-GEL.
 47. The method as defined in claim 46, wherein saidrapidly blending step includes shear mixing said microcrystallinecellulose for at least two minutes.
 48. The method as defined in claim43, wherein said starch component includes 10-40% of a second starch,said second starch including a natural cold water gelling starch with amoisture content of less than 8%, an acidic pH and hydratable by freewater to form a resilient, colloidal gel structure.
 49. The method asdefined in claim 43, wherein said rapidly blending step includes shearmixing said microcrystalline cellulose for at least two minutes.
 50. Themethod as defined in claim 43, wherein said cellulose gel includes aheat stabilizer, said heat stabilizer including carboxymethyl cellulose.51. The method as defined in claim 43, including the step of providingan additive selected from the group consisting of a coloring agent, asalt, a humectant, an acid, a pH buffer, a preservative, and mixturesthereof, said additive added during said mixing step.
 52. The method asdefined in claim 43, wherein said flavoring agent includes a fruit.